Entrecôte Raíz
Entrecôte Steak.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The term 'Raíz' in this context likely refers to a regional or rustic variation of Entrecôte, a classic French dish. Spanish cuisine, particularly in regions with strong grilling traditions, has embraced and adapted various steak preparations. This adaptation would reflect local ingredients and culinary techniques, drawing on the 'roots' (Raíz) of Spanish culinary heritage.
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Entrecôte Raíz represents a celebration of simple, high-quality ingredients and traditional Spanish cooking methods. It is often associated with communal dining and enjoying a relaxed atmosphere.
Emphasis on Quality Beef
Spanish cuisine places a high value on the quality of meat. The Entrecôte cut, prized for its marbling and flavor, reflects this appreciation for excellent beef.
Grilling Traditions
Grilling (a la parrilla) is a widespread cooking method in Spain, especially in regions like Galicia. Entrecôte Raíz would likely be prepared over a grill or open fire, imparting smoky flavors.
Communal Dining
Steak dishes like Entrecôte Raíz are often shared among family and friends, fostering a sense of togetherness and conviviality. It is often served as part of a larger meal with various side dishes.
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Entrecôte Raíz highlights the natural, rich flavor of the beef, complemented by earthy and savory notes.
The primary flavor is the robust, beefy taste of the Entrecôte steak itself. The 'Raíz' element suggests the inclusion of regional ingredients such as olive oil, garlic, paprika (pimentón), and perhaps herbs like rosemary or thyme. These elements impart savory, aromatic, and slightly smoky undertones that enhance the steak's inherent richness. Salt and pepper are crucial for seasoning and bringing out the beef's flavor.
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Beef Selection
Choose a well-marbled Entrecôte steak from a reputable butcher. Marbling (intramuscular fat) is crucial for flavor and tenderness.
Seasoning
Season the steak generously with salt and freshly ground black pepper at least 30 minutes before cooking. This allows the salt to penetrate the meat and enhance its flavor. Other spices, like smoked paprika or garlic powder, can be added sparingly to complement the flavors.
Cooking Temperature
Cook the steak to your desired level of doneness. Use a meat thermometer to ensure accuracy. Medium-rare (130-135°F) is generally recommended to maximize tenderness and flavor.
Resting the Steak
Allow the steak to rest for at least 5-10 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
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